Sous Chef

Join a dynamic, multicultural team as a Sous Chef aboard a cruise vessel, leading culinary staff to deliver high-quality, visually appealing dishes while ensuring safety and compliance with sanitation standards.

• Lead and coordinate kitchen operations, including menu preparation for dietary needs and maintaining food quality.
• Train staff, oversee recipe adherence, and facilitate communication between team members and management.
• Ensure compliance with safety, health, and sanitation regulations, including inspections.
• Monitor equipment maintenance, organize menu presentations, and provide performance feedback.
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  Basic qualifications include formal culinary training, shipboard experience, leadership skills, and proficiency in kitchen stations. Must be willing to live and work onboard, follow safety protocols, and pass medical, background, and drug tests. This role offers an opportunity for professional growth in a supportive, inclusive environment at sea.